Re: Sazerac. Some essential questions.

Some famous ones did but I think Absinthe was more of a limited interest thing. From the mid 18th to mid 19th centuries brandy was the distilled spirit of choice for those who could afford it, cheap gin or vodka for the rest.

Re: Sazerac. Some essential questions.

Originally Posted by tylermke

Just curious, but why Peychaud's over something else like Angostura?

As squire said, the Peychaud's are the traditional ingredient, and offer a sweeter and less bitter taste compared to Angostura. More anise forward. Also, they enhance the deep red color of the cocktail. However, I usually add a few drops of Angostura in addition to the 2-3 dashes of Peychaud's, adding some additional aroma and complexity.